Developing healthy eating habits in childhood may support future healthy food choices. With most children spending some time outside of the home, child care facilities have the opportunity to positively influence children's eating habits. The purpose of this paper is to review recent research regarding foods served in child care settings and…

The federal government has a long history of investing in programs for feeding children, starting with federal aid for school lunch programs in the 1930s. Today, federal child nutrition programs support food served to children in schools and a variety of other institutional settings. The child nutrition programs support meals and snacks served to…

Although children frequently engage in creative activities (in which they make foods and objects by hand), the development and scope of children's thinking about handmade items is largely unexplored. In the present studies, we examined whether 4- to 12-year-old children at a local children's museum (54% girls, 46% boys; 51% White, 11% Asian/Asian…

All school districts have children attending who have special dietary needs due to a disability or a food allergy or intolerance. In order for these children to attend school, their dietary needs must be addressed since they are unable to eat meals prepared for the general student population. There is federal legislation which provides guidance…

Research shows that, despite the population growth rate of Latino/Hispanic communities across the U.S., they remain largely under-represented in professional and leadership roles across the country (Cruz & Blancero, 2016, p. 500). This underrepresentation is compounded when intersected with the gender wage gap. A study conducted by the…

In the context of a dramatic rise in food bank use in Scotland, the A Menu for Change project, delivered by Oxfam Scotland, Child Poverty Action Group in Scotland, Nourish Scotland and The Poverty Alliance, aimed to reduce the need for emergency food aid by improving local responses to food insecurity. Between 2017 and 2019, project officers…

Basic Need Insecurities often impact the ability of community college students to persist and complete their goals. The COVID-19 pandemic exacerbated BNI for students' forcing administrators to respond to and address BNI. This study will highlight administrators' responses toward BNI and focus on the changes and/or services administrators…

The study investigated head teachers, and, education administrators' view of the Home Grown School Feeding Program and the associated sociodemographic variables. The study adopted a descriptive cross sectional design. Fifty-four government owned primary schools in Ebonyi State, Nigeria, participated in the study. Head teachers and education…

The Readiness and Emergency Management for Schools Technical Assistance Center (REMS) has created a list of resources on the role of K-12 transportation directors in school safety efforts. The list includes the following categories: (1) Preparing for Emergencies on School Buses--(a) Adversarial and Human-Caused Threats; and (b) Technological…

In contexts of transnational migration, language skills provide the key to employability and successful integration into host country societies. To enhance the learning process, and facilitate transitions into the workforce, integrated programs of L2 learning have been developed in several Nordic countries. In these undertakings, language…

The present study investigates the effects of online collaborative writing instruction combined with metacognitive guidance on students' writing performance in German as a foreign language and their metacognitive awareness. For this purpose, a total of 90 students are randomly and equally divided into three groups: group with online collaborative…

Purpose: The purpose of this study was constructed a behavioral observation scale for avoiding food waste from the point of view of Chinese cuisine, used as an evaluation tool to examine food waste in the process of food preparation for hospitality students in Taiwan. Design/methodology/approach: The status of food handling in the preparation…

Purpose/Objectives: The purpose of the study was to determine types and frequency of local food products purchased by schools as part of FTS programs and to identify whether differences in purchasing exist relative to school size (number of lunches served). Methods: A valid and reliable questionnaire was developed from qualitative interviews with…

This article explores microprocesses and transactions during 7 months of collaboration for sustainable food education involving two teachers of home economics and a school food manager in a Finnish secondary school. Data sources included interviews and multi-professional meetings, the professional reflections of participants and a researcher's…

In this dissertation, I explored creativity in practice. I ask: 1) How do the participants define creativity?; 2) In what way does creativity reflect the positioning between actor and resource?; 3) What creative practices emerge when individuals choose to use, or not use, resources?; 4) How do resources mediate creativity? To understand creativity…